Easy churro bites that are baked into fluffy moist balls, then dipped in cinnamon sugar. These churro bites are not deep-fried which makes them a healthier version of churros, and they make great party food!
Cinco de Mayo is just a few days away, and that makes me think of Mexican food! We’re huge fans of Mexican flavors, and always make quesadillas at home, as well as Instant Pot fajitas, tacos, and we put salsa on pretty much everything. And then comes the dessert. Are churros Spanish or Mexican? I’ve done a little research online and the answer is unclear. So no matter where did the churros originate from, I’ll still celebrate Cinco de Mayo with lots of churros!
Or, serve churros as dessert after a delicious seafood paella.
Churros are usually made in long shapes and are deeply fried. However, these churro bites come in bite size and are baked. So they’re easier to make, and a bit healthier. They’re also perfect for parties and can be eaten warm or cold.
How To Make Churro Bites
I use my Cake Pop Maker Machine to make the ball-shaped bites, because with that I can get airy and soft little balls of cake rather than dense ones with the food processor method. If you don’t have a cake pop maker machine, then a mini muffin baking pan works really well. The shape will be different but that’s the size that you’re looking for and they will taste the same.
Start by making the batter. You will need all-purpose flour, sugar, an egg, milk, baking powder, butter, salt, vanilla extract, and ground cinnamon. In a mixing bowl, whisk all of the ingredients together until well combined. The batter will be watery but smooth.
If using a cake pop maker, grease it and preheat it then bake the cake pops until golden. To check for doneness, insert a toothpick into the center of the cake pop and it should come out clean.
If using a mini muffin pan and baking in the oven. Lightly grease the muffin pan, and bake the mini muffins at 356°F (180°C) for 12-15 minutes or until a toothpick comes out clean from the center of a muffin.
Let the cake pops cool completely on a wire rack. This will take about 10-15 minutes, then coat them in cinnamon sugar (the best part!).
To coat the churros in cinnamon sugar. You will need 2 bowls, in one put melted butter. In the other, mix the granulated sugar with ground cinnamon.
Take each cake pop, dip it in butter and then transfer to the cinnamon sugar bowl. Let it coat with cinnamon sugar evenly from all sides then put in a plate. Repeat with the rest of the cake pops.
If you’re not a massive fan of cinnamon, you can reduce the amount of the ground cinnamon to half (1/2 teaspoon).
Make these churro bites for your next party, and your friends will love you forever!
For the coating:
- 3 teaspoons butter melted
- ½ cup 8 tablespoons (100 g) granulated sugar
- 1 teaspoon ground cinnamon
- In a mixing bowl, whisk all of the ingredients until well combined. The batter will be smooth and thin.
If using a cake pop maker:
- Grease the cake pop maker and preheat it then bake the cake pops until golden (fill the half all the way through). To check for doneness, insert a toothpick into the center of the cake pop and it should come out clean.
If using a mini muffin pan:
- Lightly grease the muffin pan, and bake the mini muffins at 350°F/180°C for 12-15 minutes or until a toothpick comes out clean from the center of a muffin.
For the coating:
- Take 2 bowls. Put the melted butter in one bowl, and mix the sugar with the cinnamon in the other one.
- Take each cake pop, put it in the butter first and coat it from all sides, then transfer to the sugar-cinnamon bowl and coat evenly from all sides.
- This recipe has been tested using vegetable oil instead of butter, and it also worked fine.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen